Meemaw's Pasta Gravy

1 bunch parsley (leaves chopped fine)
8 medium onions (chopped fine)
1 garlic pod (chopped fine)
1 whole celery bunch (chopped fine)
2 bay leaves
1 stick of butter
1/4 c. olive oil
1 tsp. all spice
1 tsp. cloves
salt & pepper to taste
1 tsp. Accent
2 large cans tomatoes (chopped in blender)
2 large cans tomato sauce
3 lb. lean piece of pork (browned lightly)
2 cans mushrooms - or 2 pkgs. fresh ones
2 large cans tomato paste (not the 5-oz cans)

Heat oil and butter in a large heavy pot. Add pork and brown lightly on all sides. When browned, take out and set aside. Add all the chopped ingredients tothe pot and saute well until lightly browned. If it appears too dry add a little more olive oil. When this has browned enough, add the large cans of tomatoes that have been blended or chopped. Cook about 15 or 20 minutes over low heat. Then add all the rest of the tomato sauce & paste along with the seasonings and mushrooms.

Stir well, then add the browned pork. Cook for 6-8 hours over low heat, stirring occasionally. As it cooks you may need to add a cup or two of water if it thickens too much. When done this sauce will be a deep reddish brown color and will thicken more as it it cools.

This recipe makes a large batch, but it freezes and pressure cans nicely.